Easy Meals with Mills! - my new series where I teach my friend Jeff a different dish every Sunday. If there’s anything YOU would like to see us cook, leave a comment below! 👨🏻🍳
My top tips for making sausage rolls 🥳
- Fry off a bit of mix before baking, so you can adjust your seasoning
- Use a piping bag to keep you hands clean and your filling uniform
- Only use egg yolk for that rich golden glossy pastry
- Freeze the rolls for 20 minutes to get a super clean cut
I’ve been making these Persian spiced sausage rolls for years and my friends and family love them.
Full written and updated recipe is on my newsletter at the link in my bio 🤝
DISCLAIMER: I do not film or edit these videos and was unaware of the half time strip tease.
RECIPE 🥒
Serves 2
4 boneless chicken thighs (skin on or off)
2 tbsp dark soy sauce
1 tsp sesame oil
2 cloves garlic, grated
1 tbsp fish sauce
1 tbsp honey
3 small/persian cucumbers - cold
1 1/2 tbsp caster sugar
2 tbsp lime juice
1tsp fish sauce
1 clove garlic, grated
1 birdseye chilli or regular chilli
2 spring onions, sliced thinly
15g toasted cashews
70g radishes, halved or quartered
5g coriander
(Optional - few sprigs of mint)
Preheat oven to 200c
Mix together marinade and marinate chicken for 30 mins
Wash and dry the cucumbers, smash them with a large knife or cleaver and chop through. Toss with 1/4tsp fine sea salt in a bowl and set aside for 10-15 mins.
Bake the chicken skin side up on a baking tray for 30 mins, basting once half way. (If you want crispy skin, pat skin dry and then place skin side down in a frying pan for a few minutes before transferring to the oven)
Meanwhile, cook some rice and prepare the salad.
Put the cucumbers in a colander and set aside to drain.
In a large bowl, mix together the sugar, lime juice, fish sauce, chilli and garlic and whisk together until sugar dissolves. Add the cucumbers, radish, spring onions, cashews and coriander and serve with the chicken and rice.
Bookings go live this Sunday! 🌞
More information on how to book will be sent to our mailing list tomorrow - sign up on the website (or at link in my bio)
We can’t wait to welcome you!!
VODKA PASTA is first up on Easy Meals with Mills! Loved teaching Jeff this one, he’s made it so many times since, it feels like his recipe now.
Here’s the recipe! 🍅
(2 servings for 1 or 1 serving for 2)
180-200g Rigatoni (or any tube shaped Pasta)
1/2 large onion
2-3 cloves of garlic
Extra virgin olive oil
1 heaped tsp chilli flakes
3 tbsp tomato purée
6 tbsp vodka
4-5 tbsp double cream
Fresh black pepper
Basil and Parmesan to finish
🍅
1. Put a big pan of water on to boil with 1 heaped tbsp salt
2. In a large shallow pan, add sliced onions to 4 tbsp olive oil with a big pinch of salt and cook on medium to low heat for 5 mins. 3. Add sliced garlic and continue to cook for 2-3 minutes. Drop your pasta!
4. Add the chilli flakes and the tomato purée and really let it cook out for a few minutes until it gets a bit stuck on the bottom of the pan.
5. Pour in the vodka and mix with a spatula scraping the bottom of the pan.
6. Add cream and black pepper and stir and whilst the sauce is still bubbling, begin to add the pasta to the sauce and follow swiftly with 4 tbsp pasta water, keep stirring, add another 4 tbsp and then a small handful of parm and a little oil, stir really well and serve.
5. Drizzle with olive oil, grate over some Parmesan and add basil.
We’re back for 2026! 🌞
Come join us on our culinary retreat SOBREMESA, in sunny Spain.
Register your interest now at or at the link in bio. Bookings go live next week.
Whenever I make rice, I make too much, so I can have leftovers in the fridge.
I’m a huge fan of congee, (a savoury rice porridge made all over Asia under diff names) and it’s the easiest thing to make in 10 mins with leftover rice and a pouch of chicken stock.
Recipe for 2 🍚
200g leftover white rice
324g @boroughbrothcompany chicken stock
150ml water
Toppings 🍳
2 soft boiled eggs
1 tin tuna
Drizzle or sesame oil and maggi/soy
Greens of 3 spring onions, sliced thinly
Whites of spring onions and 2tsp matchstick ginger, fried in 1.5tbsp veg oil.
(Crispy chilli oil also brilliant)
As shown in video, plonk your leftover rice into a large saucepan, cover with 150ml water and break up a little.
Pour in the broth and let simmer while stirring with a spatula. When the rice becomes soft, (after 5 mins of boiling and stirring) swap to a whisk to break down the rice. It should be done after another 5 minutes. Top with toppings of choice!
You can make it just with water but the broth makes it more nutritious, delicious and perfect if you’re feeling poorly #congee #ad
Sharing one of my favourite ways to prepare and eat mussels, Salpicón de Mejillones! If you’re yet to cook mussels or find the idea daunting, this is the recipe for you, it’s so easy. You can find the full recipe and all my mussel tips at the link in my bio. 🫑🍅🧅
A recipe for when you don’t have much energy to cook or shop, but you need to eat! One of my favourite soups, Mercimek Çorbası, (Turkish red lentil soup), is an inexpensive, deeeeelicious winter warmer and looks like sunshine. Oh, and you probably have most of the ingredients in your cupboard, I only popped out for the bread🌞
Recipe through link in bio, on my newsletter x
